Easy Sheikh El Mahshi Recipe – Lamb Stuffed in Aubergines

A signature part of the middle eastern food is stuffed vegetables. A large number of the dishes contain the name ‘Mahshi’ which means stuffed. As you can see from the title of this recipe blog, this dish is no different. Usually ‘Mahshi’ dishes have rice and herb stuffing as their base. The stuffed vegetable that is most commonly used is Aubergine like found in this recipe. However, this Sheikh El Mahshi recipe breaks this rule slight because it is richer and the aubergine is stuffed with lamb meat and nuts.

Easy Sheikh El Mahshi Recipe

Sheikh El Mahshi Recipe

The beauty of this recipe is that it can be done in two ways. One version with tomato sauce and the other with Yoghurt. Both version compliment the aubergine and meat really well. However, this recipe uses tomato as the sauce but free feel to try the alternative.

If you know you will be running short on time, you can make the stuffing for the aubergine a day ahead. You can also do it several days before and freeze it. However, day in advance is best to retain a lot of its freshness.

If Aubergine is not your favourite vegetable, Bell peppers can also be used as a suitable alternative. Simply follow the same method but replace the aubergine with bell peppers.

Whilst is common to bake this dish in the oven, you can also cook this dish in a covered braising pan. Using a medium heat cook for 30 minutes or until the tomato sauce has reduced.

This dish is healthy, delicious and filling just like a lot of middle eastern food that you can find looking through ChefXchange blogs. A special one, in particular, is the Lebanese Kibbeh Bil Sanieh Recipe. If you want to bring an authentic touch of the Lebanese food to your home, have a look Mama’s Tabkha meal delivery service in Beirut

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Sheikh El Mahshi
Instructions
  1. Preheat oven to gas mark 6/400F/200°C.
  2. Wipe clean the aubergines and leave the neck on.
  3. Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside.
  4. To prepare the stuffing.Heat the butter in the same pan, add in the onions and fry them till brown.
  5. Add the minced Lamb, season with the cumin, ground all spice and salt and pepper then give it a good mix.
  6. Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat.
  7. Split each aubergine lengthwise from one side. Stuff the pockets with the meat mixture and place them in an oven proof baking dish.
  8. Sprinkle any remaining stuffing over the aubergines.
  9. To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers.
  10. Carefully pour the sauce over the stuffed aubergines.
  11. Top each aubergine with a slice of tomato.
  12. Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes.
  13. Remove from oven and serve hot with rice.
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